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Less dense than an all-rye bread, this slightly sweet loaf incorporating all-purpose flour is aromatic thanks to the addition of coriander seeds. It compliments any smorrebrod combination and keeps well wrapped for up to 3 days.

Servings: 1 loaf

Ready time: 4 hours


3/4 cup water

3 tbsp brown sugar

1 package dry yeast (2 1/4 tsp)

2 cups all-purpose flour

1 1/2 cups rye flour

2 tbsp crushed coriander seeds

1 tsp salt

1/2 cup buttermilk

2 1/2 tbsp butter, melted

1 tsp vegetable oil


In a small bowl, combine 1/4 cup lukewarm water and 1 teaspoon brown sugar. Sprinkle the yeast on top and allow to activate for 5 minutes or until frothy.

In a separate bowl, mix 1 1/2 cups all-purpose flour, rye flour, coriander seeds and salt. Add the remaining water, sugar, buttermilk, 2 tablespoons butter and the yeast mixture. Mix well, then turn onto a clean surface and knead, dusting lightly with remaining flour as needed, for 5 to 7 minutes until elastic and smooth.

Rub the dough with vegetable oil, place in a bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm place until doubled in volume (about 1 ½ to 2 hours).

Grease a standard loaf pan with the remaining butter.

Knock the dough down and shape into a loaf. Place in the loaf pan, cover again and let rise until doubled in volume (about 30 to 45 minutes).

Preheat oven to 375 F. Bake bread for 1 hour or until the loaf is dark brown and sounds hollow when you tap the bottom of the pan.

Turn out and let cool at least 2 hours before slicing.

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